Active Time

　　20 min

　　Total Time

　　1 hr

　　Cooking romaine in olive oil brings out its sweetness while preserving its crunch.

　　

Ingredients

Makes 8 servings

　　6 romaine hearts (two 18-oz packages), trimmed and halved lengthwise

　　1/4 cup extra-virgin olive oil

　　About 1 1/4 teaspoons fine sea salt

　　

Step 1

Rinse romaine halves, then shake off water and pat dry.

　　

Step 2

Heat 1 tablespoon oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then add 3 romaine halves, cut sides down, and sprinkle with a rounded 1/4 teaspoon sea salt.

　　

Step 3

Cook, turning over once with tongs, until browned, about 2 minutes total, then cover and cook until just crisp-tender, 2 to 3 minutes more. Transfer to a platter.

　　

Step 4

Cook remaining romaine halves in oil in 3 batches in same manner, transferring to platter. Cool to room temperature before serving.

　　Cooks' note:

　　Romaine can be made 2 hours ahead and kept, loosely covered, at room temperature.